This Khichadi - beans and rice recipe
is a simple Indian rice recipe. It is commonly made in all the
states of India with many variations.
Khichdi is a ayurvedic recipe which is prescribed for acid indigestion, or any other indigestion problems. Khichadi is also served when a person is sick, is recovering from a surgery etc. It is a comfort food.
The basic khichdi is made using minimum ingredients. It is a complete one dish meal by itself. It is one of the easily digested foods. It is nutritious, cooks quickly.
The cumin seeds and asafetida in it helps digestion and reduces gas. In India, when a baby is started on solids, basic khichadi is one of the foods that are given to the baby to introduce it to adult foods.
When you are not making it for a sick person, you can make many variations by using a variety of lentils, vegetables, nuts and spices. Many times khichadi is made because there is no time to cook as it cooks very fast.
In many Indian houses, khichadi is a favorite quick evening meal. The lentils used are generally split green lentils (known as green gram or mung bean or moong dal). Masoor dal or the split red lentils are also used. Both moong dal or masoor dal cook fast. It takes the same time as the rice.You may also use whole red or green lentils if you wish .
The rice used may be basmati or any other rice that you normally use. Basmati gives a better flavor. You may use the skinned yellow moong dal or the split moong dal with skins.
Khichari can be cooked in a pot on the stove top or in a rice cooker or a pressure cooker or a microwave. In a pressure cooker, it gets cooked very fast. Just one whistle cooks this beans and rice recipe. Khichdi may be served by itself, with kadhi (a yogurt soup) or papad (roasted crispie) and a piece of Indian lemon pickle. Khichdi is generally cooked soft when it is for a sick person. Otherwise you can make it as you like.
Wash rice and moong dal together. Keep aside for 10-15 minutes.
Tips for making khichdi - beans and rice dish
The above recipe is for the basic khichadi. You may add more spices to it such as cumin powder, Coriander powder, black pepper powder, cinnamon powder or sticks, garam masala. Make it as bland or spicy as your like.
For spicy hotness you may add cloves(whole or powdered), green chilies(chopped or slit) , red chilies(whole or powdered). I sometimes like to add fresh ginger (chopped finely or crushed).
You may add vegetables such as beans, potatoes, carrots, peas, cauliflower etc. There is no need to precook vegetables. Just add them along with the rice and mung dal mixture. Add more water accordingly.
In Northern states of India, khichadi is also known as khichdi, khichdee, khichuri, khichari etc. In southern states it is known as huggi (Karnataka), khara pongal (Tamilnadu). Anglo Indians know it as kedgeree.
Serve hot by itself.
Serve with desi ghee (clarified butter).
Serve with a bowl of fresh yogurt.
Serve with some Indian accompaniments such as kadhi, papad and lemon pickle.